Name: Beet salad with berries
Prep time: 20 min
Cook time: 1 h
Yield: 4
Ingredients: 4 large beets; 1 tsp fennel seeds, lightly crushed; salt; pepper; 150 g raspberries; 1 tbsp honey; 1 tbsp red wine vinegar; 1 tsp pomegranate molasses; juice from 1 lemon; 100 ml olive oil; salt; pepper; 100 g sliced almonds; 1 tbsp olive oil; 1 tsp smoked paprika; mint leaves (about 12 sprigs)

Beet salad with berries

Servings

Preperation

20 minutes

Cooking

1 hour and 30 minutes

Waiting

20 minutes

For the beets, wrap them well in aluminum foil and bake in a preheated oven at 190°C for about 1 hour, until tender. Let them cool slightly, peel and slice.

Sprinkle the beets with the fennel seeds, salt and pepper and set aside.

For the raspberry dressing, place all ingredients in a bowl and whisk until you have a smooth dressing. Adjust salt and pepper if needed.

For the almonds, toss them with the olive oil and smoked paprika and toast in a non-stick pan over medium heat until colored.

To serve, arrange the beets on a platter, drizzle with the raspberry dressing and sprinkle with the toasted almonds and mint leaves.